Endives With Walnuts And Blue Cheese Mousse

Endives With Walnuts And Blue Cheese Mousse

TIME:  10 min


  • 1 1/3 cup heavy whipping cream
  • 3 ½ ounces blue cheese
  • 1 pinch salt (finely granulated)

 For endives:

  • 3 endives
  • ¾ cup walnuts
  • Raisins to garnish


  1. Melt cheese in the cream over low heat and add salt.  Using a fine mesh sieve, strain mixture.  Fill the ICO Whipped Cream Dispenser with the mixture.
  2. Close dispenser and charge with 1 N2O cartridge. Shake dispenser a few seconds so that the gas mixes with the contents. TIP: The consistency of the cream is directly related to the number of times you shake the dispenser after charging it.  For a stiffer consistency, more shaking is required.  For a softer consistency, less shaking is required.
  3. Let the filled whipper cool in the refrigerator in vertical position for 1-2 hours.
  4. Separate the endives into individual leaves. Fill them with the mousse and decorate with walnuts and raisins.

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